Balsamic Roasted Baby Carrots

Balsamic Roasted Baby Carrots

1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil 2 Tbsp. maple syrup 1/2 tsp. crushed red pepper flakes 1 1/2 lb. baby carrots kosher salt and freshly ground black pepper Preheat oven to 400 degrees. Combine all in a bowl and mix. Put on baking sheet and cook for 30-40 minutes, until slightly … Continue reading


Skillet Shrimp

Taken from the June edition of Southern Living magazine this dish is quick, easy and impressive. My only comment would be: don’t skip the lemon zest, it  fuses all the flavors together in a surprising way!   1 bunch scallions 12 ounces medium-size peeled deveined raw shrimp 2 tsp. lemon zest (from 1 lemon) 1 … Continue reading

Limoncello Cheesecake Squares

From Giada’s Family Dinners book, and I quote: “Refreshing, light, and decadent, these squares are a cross between mini cheesecakes and everyone’s favorite lemon bars.   Nonstick cooking spray 8 ounces purchased biscotti 6 Tbsp. (3/4 stick) unsalted butter, melted 3 Tbsp. grated lemon zest 1 (12 ounce) container fresh whole-milk ricotta cheese, drained 2 … Continue reading